celiac3270
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> Learn about Delicious Gluten Free Options
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> Gluten is the insoluble component of grains found in wheat, barley,
> rye, and, to a lesser extent, oats that causes allergic reactions in
> certain people. Celiac disease is an intestinal disorder that results
> from an abnormal immunological reaction to gluten. It isn't nearly as
> rare as once thought: Roughly 3 million Americans may have this severe
> digestive disorder, most undiagnosed and thus suffering unnecessarily,
> an expert panel told the National Institutes of Health.
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> About Danna Korn
> Danna Korn is regarded as one of the leading authorities on the
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> Living has been reviewed and approved by four of the nation
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I eat yoplait's original alot....are the custard style ones good? I haven't tried them yet.
Yep...they're pretty good. The only two kinds that I've seen in a small grocery store near my house is the custard style and whips. I didn't try the whips at the time since I only knew that the custard style was gluten-free. Then I stuck with the custard style out of habit......it's a long story
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Good idea. I don't eat Dannon, anyway, since Yoplait labels like Kraft and since they have a much greater variety. I've only tried the "custard style", but I've had nearly all the flavors--it's so much nicer than eating the plain kind
. Plus, after Dannon makes things so questionable, I definitely wouldn't have them. I just had them in the hopstial because I was told they were gluten-free on the phone and I didn't really have a choice regarding which yogurt I ate. -
One of my mom's friends recommended spelt bread
Oh yeah, the forbidden list:
https://www.celiac.com/st_prod.html?p_prodi...-28105490765.95
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E-mail or PM Scott, I would think (PM admin) or e-mail Open Original Shared Link
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Yep...it's an interesting question that I keep thinking of all the time. And what is normal, anyway? Is it what seems right/normal to you? Or to society? And if it's only on your opinion, then is it your opinion yet that eating gluten-free is normal? Or does it seem...strange? I've decided that at this point eating gluten-free is...natural...but like Deb said, it requires you to be on top of things all the time...I think that's what makes it feel abnormal. After all, if everything was 100% gluten-free and you didn't even need to read the ingredients list to know that...didn't need to worry about contamination...that would seem normal...since you don't need to worry about it--and then, that's basically what normal is to everyone else--not worrying about what's in the foods they eat.
Ugg...I'm going around in circles and confusing myself
...I don't know the answer to this, but it is a pretty deep question .Perhaps it's normal when it becomes routine...and I think I've reached that stage now. Once you don't need to call 1,000 companies to make dinner...then it's normal.
-celiac3270
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No, no, no, no, no!!!
Sorry to be so frank here
...spelt is not okay...it's a form of wheat and it's on the forbidden ingredients list on celiac.com -
Yep-- I think I've heard about that before. I thought that was why the flavored yogurts weren't gluten-free...so either their document isn't up to date or the person on the phone lied...not good either way
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Both are within normal range. Did he do an EMA IgA or just the antigliadin. If the EMA came back positive (it only comes back pos. or neg.), then celiac disease is probable. Otherwise, it is very unlikely that you have celiac.
The + and - symbols said that if you have a positive result in this and a positive result in that, then...it's very likely, unlikely, etc. For actual normal ranges, the Antigliadin IgA is less than 18 (you're 6) and for the Antigliadin IgG, it's less than 24 (you're 15). You tested negative in both. So, if you look at the color-coded thing I had in an above post, you'd see that a positive EMA IgA would mean that you're probably celiac...if the EMA was negative, it's extremely unlikely that you have celiac disease.
Oh, Kaiti was right. They do come in numbers, not as positive or negative. The only test that comes back as + or - is the EMA IgA
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I don't think there is--I go to a GI who specializes in celiac, though. Hmm...just thinking, is Dr. Green a celiac dr. or is he a GI who is heavily specialized in celiac disease?
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Dannon told me those three were gluten-free--I called when I was in the hospital in February.
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what yogurts are okay?
Dannon Plain, Dannon Low Fat Plain, Dannon Fat Free Plain, and everything by Yoplait (Yoplait will list gluten, but right now, everything by them--whips, custard style, etc.--is gluten-free.
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All4gals, the celiac.com article you cited, did say that the gliadin levels in the breastmilk will increase if gluten is ingested--so it's indisputably IN the breastmilk. I guess the real question is whether it hurts the baby or gets to the baby's intestines.
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Haha...that's kind of funny...in a sarcastic way.
I can't figure it out--She says that she has a "wheat allergy", but then says "nobody wants to hear about a disease, the treatment of which consists of carrying a fruit cup everywhere..." or something like that. She mentions "gluten free" and "wheat sensitivity". I'm not sure whether she's celiac or wheat-allergic. Then she mentions "wheat gluten"...it's confusing. It is a very grim view of eating gluten-free...around 21 1/2 minutes she mentions eating a banana instead of toast for breakfast and a friend saying "why don't you ask for something else just as bland like...a casette tape." It's grim...probably not the person we want representing all us celiacs...but a rather humorous view to something serious.
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Yep--like you mentioned in the other thread (GAB ROOM--pets), though, if you post it as a link, we can go to the url
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I actually used a sharpie to write Gluten Free all over our new toaster for my daughter. Even then when my sis was babysitting she accidentally put a regular waffle in it. She bought us a new toaster before we got home. Sent her husband out. So sweet! If we double dip I use a sharpie to write contaminated on the jar and lid. I wonder if that scares my visiting family. "why do they have contaminated stuff in their fridge?"
I love the squeezable bottles for condiments...mayo, jelly etc. But with just me and my dh cooking for now it's easy. We spoon everything out.
It's amazing how we adapt for our kiddos health huh?
Nicole
lol...that's great
. I've done the same thing--with a few containers of Duncan Hines icing that were used for regular cupcakes for my brother's birthday...I wrote contaminated all over them with a Sharpie, just like you do. I also write gluten-free or Gluten-Free or celiac3270's Only on certain things that I keep in a gluten-free cabinet (peanut butter, etc). -
Yea--they say they're gluten-free, so unless they're lying to us
, then they fries are gluten-free. And such a large chain would not take the risk of lying to consumers...it would be terrible for their name.Here's McD's gluten-free list in the US:
Open Original Shared Link
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You're not doing anything wrong--we just can't post pictures here. You can only post pics in your avatar....I guess it's a...misleading option
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I agree--that would be amazing...a simple "gluten-free" on the box would save them the trouble of having to have these complicated labeling policies, anyway.
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It is completely worth it for the reasons Jessica mentioned above, in addition to how it makes you feel in general. And you didn't fail if you weren't 100% gluten-free the first day. I didn't get all the kinks out of my diet until I was a month in (I wasn't checking natural flavors, artificial flavors, modified food starch, etc.). Just get familiar with the diet, learn what you need to avoid, contact manufacturers, read the boards, and you'll understand it completely in a month.
Go to the site index on the celiac.com site...there are forbidden/safe ingredient lists and tips on maintaining a gluten-free diet...and information on a lot else.
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I don't get it...why do they have to change the formula? It just doesn't make sense to me that they have to add wheat or another form of gluten to the product. Oh, well...stock up! Maybe temporarily clear out one of the kids' bedrooms so you can stack it up
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Good point, but don't they say that they won't hide gluten in the ingredients? For example, if it's in modified food starch, they use parentheses. And graham flour is on the forbidden list, so they're not hiding under a questionable ingredient.
https://www.celiac.com/st_prod.html?p_prodi...-13105527776.47 (graham flour is next to "germ")
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Did it mention my reply that came right before Jessica's? Maybe it has some strange policy where it only mentions one reply, knowing that you'll check back for my reply and see hers. And then once you've read those, they'll notify you of the next reply that you haven't read? Trying to figure out the twisted logic of the automated mail message
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Open Original Shared Link
. Plus, after Dannon makes things so questionable, I definitely wouldn't have them. I just had them in the hopstial because I was told they were gluten-free on the phone and I didn't really have a choice regarding which yogurt I ate.
...I don't know the answer to this, but it is a pretty deep question 
...spelt is not okay...it's a form of wheat and it's on the forbidden ingredients list on celiac.com
, then they fries are gluten-free. And such a large chain would not take the risk of lying to consumers...it would be terrible for their name.
Newly Diagnosed And Clueless
in Post Diagnosis, Recovery & Treatment of Celiac Disease
Posted
Yup--there's no way to tell. It could be a month...could be three months--that's pretty likely, and it could take double or triple that. Either way, all you can do is be dilligent to the diet and if you make a mistake, don't stop altogether. Your intestines can be salvaged after one or two inevitable accidents. You could start to feel results within two weeks of being fully gluten-free, though...so don't give up!